Loaded Baked Potato Slab Pie Recipes

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LOADED POTATO MINI HAND PIES



Loaded Potato Mini Hand Pies image

These mini hand pies are like a loaded baked potato encased in a buttery flaky crust! Great for snack time or a light lunch. Serve with additional sour cream for dipping, if desired.

Provided by Kim's Cooking Now

Categories     Main Dish Recipes     Savory Pie Recipes

Time 1h

Yield 12

Number Of Ingredients 8

3 slices thick-cut bacon, cut into 1/4-inch pieces
3 green onions, chopped
½ pound Yukon Gold potatoes, cut into small cubes
⅔ cup shredded extra-sharp Cheddar cheese
2 tablespoons sour cream
¼ teaspoon ground black pepper
1 (14.1 ounce) package refrigerated pie crusts
1 egg, beaten

Steps:

  • Place bacon in a nonstick pan and cook over medium-high heat, stirring occasionally, until fat begins to render, about 3 minutes. Add green onions and cook until bacon is crisp, about 1 minute more. Transfer to a plate using a slotted spoon.
  • Add potatoes to the same pan and stir to coat with bacon grease. Cook over medium-high heat for 4 minutes, stirring occasionally to keep them from sticking. Remove from heat and cover with a lid. Let cool.
  • Stir bacon and green onions into the cooled potatoes; add Cheddar cheese and sour cream. Season with pepper.
  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Unroll pie crusts on a flat work surface. Cut out 24 circles using a 3-inch biscuit cutter or glass. Place a spoonful of the potato filling in the center of 12 of the circles, keeping the filling away from the edge of the dough. Cover with remaining circles, pressing tops down lightly.
  • Pick up a hand pie and pinch the edges together to seal. Return to the work surface and use a fork to crimp the edges together. Place on the prepared baking sheet. Repeat with the remaining pies.
  • Brush beaten egg over the pies using a pastry brush.
  • Bake in the preheated oven until golden brown, 18 to 20 minutes.

Nutrition Facts : Calories 220.7 calories, Carbohydrate 17.9 g, Cholesterol 25.6 mg, Fat 14.2 g, Fiber 1.7 g, Protein 5.4 g, SaturatedFat 4.6 g, Sodium 260.4 mg, Sugar 0.4 g

FRITO PIE LOADED BAKED POTATO



Frito Pie Loaded Baked Potato image

For those unfamiliar, Frito Pie is a Texas tradition that sees a bed of Frito corn chips topped with chili, cheese and onions. It's salty. It's cheesy. It's amazing. And I feel it deserves a graduation from the bar counter to the dinner table.

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 12

4 tablespoons canola oil, divided
4 medium baking potatoes
Salt and ground black pepper
1 medium onion, finely chopped, divided
2 cloves garlic, finely chopped
1 pound ground beef
2 tablespoons chili powder
1 8-ounce can tomato sauce
1 15-ounce can red kidney beans, drained and rinsed
2 tablespoons Worcestershire sauce
1/2 cup shredded Cheddar cheese
1/2 cup corn chips, such as Fritos

Steps:

  • Preheat an oven to 400 degrees F. Rub the skins of the potatoes with about 2 tablespoons of oil and season with salt and pepper. Arrange the potatoes on a baking sheet and bake until tender, about 1 hour. Remove the baked potatoes from the oven and let rest until cool enough to handle, about 10 minutes. While the potatoes are baking, place a heavy-bottom pot over medium-high heat with the remaining 2 tablespoons of oil. Reserve a few tablespoons of chopped onion to garnish the finished potatoes and add the remaining to the pot along with the garlic. Cook, stirring occasionally, until tender, about 5 minutes. Add the ground beef and chili powder to the pot and continue cooking until the meat is browned, 8 to 10 minutes. Add the tomato sauce, kidney beans, Worcestershire and 1 cup of water to the pot and bring the liquids up to a simmer. Reduce the heat to medium-low, season with salt and pepper, and simmer the chili until thickened, about 15 minutes. Reserve warm.
  • When the potatoes are cool enough to handle, carefully scoop the flesh out into a large mixing bowl, taking care to keep the skins whole and intact. Ladle about 2 cups of the prepared chili into the bowl with the potatoes and mash them to combine. Scoop the loaded filling back into the potato skins. Garnish the potatoes with the cheese, chips and reserved onions. Serve warm.

LOADED BAKED POTATO SLAB PIE



Loaded Baked Potato Slab Pie image

This showstopper of a side dish is the ultimate pot pie, perfect for Thanksgiving, a dinner party or any holiday. We took a creamy potato gratin, added salty bacon and stuffed it all inside a tender, flaky crust.

Provided by Cooking Channel

Categories     side-dish

Time 3h15m

Yield 8 to 10 servings

Number Of Ingredients 15

2 cups plus 3 tablespoons all-purpose flour, plus more for dusting
2 teaspoons sugar
2/3 teaspoon kosher salt
2 sticks (1 cup) cold unsalted butter, cubed
2 teaspoons white distilled vinegar
6 large russet potatoes
6 slices bacon, cut into 1/4-inch strips
1 small yellow onion, diced
2 tablespoons all-purpose flour
4 cups half-and-half
1 tablespoon kosher salt
1/3 cup sour cream
Freshly ground black pepper
Cooking spray
3 tablespoons unseasoned breadcrumbs

Steps:

  • For the crust: Pulse the flour, sugar and salt in a food processor to combine. Add 1/3 of the cubed butter, and pulse until combined. Add the remaining butter, and pulse until the mixture resembles coarse meal. Add the vinegar, then gradually add 1/4 cup ice water, pulsing until evenly combined. Squeeze the dough between your fingers; if it doesn't hold its shape, add 1 to 2 tablespoons more water. Turn the dough out onto a flour-dusted surface, and press into a ball. Break off 1/3 of the dough and form into a ball; form the remaining piece into a second ball. Wrap both in plastic and flatten into 1-inch-thick squares. Refrigerate at least 1 hour.
  • For the filling: Meanwhile, peel the potatoes, and slice 1/4 inch thick on a mandoline or with a sharp knife. Cook the bacon in a medium pot over medium heat, stirring occasionally, until crisp, about 10 minutes; remove with a slotted spoon, and let drain on a paper towel. Discard all but 2 tablespoons of the bacon fat. Cook the onions in the pot, scraping up any brown bits from the bottom, until softened and translucent, 3 to 4 minutes. Stir in the flour; when it coats the onions, gradually whisk in the half-and-half. Add the potatoes and salt, and bring to a boil. Lower the heat to medium-high, and cook, stirring, until the mixture has thickened and the potatoes are softened just enough to pierce with a fork but offer some resistance, about 10 minutes. (They will continue to cook in the oven.) Remove the pot from the heat, and stir in the sour cream. Season with 1 teaspoon more salt and several grinds of pepper. Set aside to cool while you prepare the crust.
  • Position an oven rack in the center of the oven, and preheat to 425 degrees F. Spray an 8-inch square baking dish with cooking spray.
  • To assemble: Lightly dust a work surface with flour. Roll the larger piece of dough into a 12-inch square about 1/8 inch thick. Transfer the dough to the prepared baking dish, pressing it into the corners as necessary. (Leave any overhang for pressing together with the top crust later.) Sprinkle the breadcrumbs over the dough. Top with the potato mixture, and shake the pan to distribute evenly. Sprinkle the crispy bacon on top.
  • Roll the remaining dough to 1/8 inch thick, and place it on top of the pie. Press it together with the overhanging bottom crust with your fingers to seal the edges, and trim to 1 inch around the dish. Roll the dough under, and press it into the top of the dish; crimp the edges with your fingers, or press with a fork. Cut slits into the top of the dough to allow steam to escape.
  • Bake the pie on a rimmed baking sheet on the center rack for 30 minutes, then rotate the pie to allow even browning. Continue to bake until the dough is nicely browned, especially on the bottom and sides, and the potatoes are tender when pierced with a knife, 30 to 40 minutes more. Let cool for 25 minutes before cutting.

LOADED BAKED POTATO SHEPHERD'S PIE RECIPE - (4.3/5)



Loaded Baked Potato Shepherd's Pie Recipe - (4.3/5) image

Provided by pchesil

Number Of Ingredients 11

1 pound lean ground beef
1/4 cup chopped onion
1/4 cup plain bread crumbs
1/2 teaspoon dried sage leaves
1/2 teaspoon salt
1 egg
1 (1 pound 8 ounce) package refrigerated garlic mashed potatoes, or homemade mashed potatoes
1 cup shredded Cheddar cheese
1/4 cup chopped fresh tomato, if desired
2 slices precooked bacon, chopped, if desired
2 medium green onions, chopped, about 2 tablespoons

Steps:

  • Heat oven to 350°F. In large bowl, mix beef, onion, bread crumbs, sage, salt and egg until well blended. Press in bottom of ungreased 8-inch square (2-quart) glass baking dish. Spread mashed potatoes evenly over top. Sprinkle evenly with cheese. Bake uncovered about 50 minutes. Sprinkle with tomato, bacon and green onions.

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